Spring on the Pond- derosa

So glad that spring has sprung here!

We have been harvesting lettuce, chive, onion, mint, thyme, oregano, lemon balm, arugula and radish.

lettuce mixture

lemon balm

chives

thyme

We planted new asparagus but it looks pretty pitiful the first year.

Imagine a 20 foot row of that! Ground needs working!

I so look forward to the growing season and hanging out at our old backyard fishing hole!

Fishing hole painting done with Photoscape! Cool free program!

Come back as the season progresses. We hope to have a lot more wonderful vegetables to show off.

Lemon Tea Bread and Lemon Balm Butter

Lemon Tea Bread and Lemon Balm Butter was a great way to implement some of my lemon balm and lemon thyme.

This recipe is from Cooks.com. Link to recipe.

I did lighten things a bit by using light butter and 1/2 sugar-1/2 Splenda in mine. It came out really good.

Instead of glazing it with the glaze recomended I heated brown sugar and lemon juice to put on the serving plate and mixed together some light butter with lemon thyme and lemon balm mixed in.

Lemon Tea Bread

3/4 cup milk
1 tablespoon chopped lemon balm
1 tablespoon chopped lemon thyme
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter — room temp.
1 cup sugar
2 eggs
1 tablespoon grated lemon peel

Heat milk with chopped herbs, steep until cool. Mix flour, baking powder and salt in bowl. Cream butter and sugar in another bowl, add eggs, one at a time, add lemon peel. Add flour mixture and herbed milk alternately; blend. Pour in loaf pan and bake at 325 degrees for 50 minutes. Glaze bread while hot with paste of: juice of 1 lemon and confectioners’ sugar.

Source:
“cooks.com”